4 Duck Legs
1/2 Yellow Onion, Diced
1 Carrot, Diced
1 Stalk Celery, Diced
2 cups Red Wine
6 Juniper Berries, Crushed
2 Bay Leaves
1 cup Brown Chicken Stock
1 cup Chestnuts, peeled
3/4 cup Huckleberries
Salt & Pepper
Preheat oven to 375°F.
Trim the edges of the duck legs of any excess fat and season with salt and pepper. Place in a wide, heavy bottom pan, skin side down over high heat. Sear on both sides and remove from the pan. Drain off all but two tablespoons of the duck fat. Sauté the onion, carrot and celery for two to three minutes to soften. Add the red wine, juniper berries and bay leaves. Reduce by half. Return the duck legs to the pan, skin side up, along with enough chicken stock to cover three quarters of the duck. Bring to a simmer, cover and place in the middle of the preheated oven. After one hour remove the lid and add the peeled chestnuts. Cook for an additional half hour, until duck is tender and starting to pull away from the bone. Remove the duck from the pan and return to the top of the stove. Add the huckleberries and reduce to a light sauce consistency. Using a ladle, skim off any fat that may have accumulated on top. Return the duck legs to the pan and warm through. Serve over wide ribbon noodles.
4 servings
